Coconut Milk

Coconut milk is undoubtedly my favorite dairy alternative. Perfectly fatty, rich, creamy, and sweet. I prefer it to almond milk as a substitute for yogurt, heavy cream, and buttermilk, because of it’s significantly higher fat content. It’s also my favorite ally for baking, as it behaves almost identically to whole cow’s milk or heavy cream. Without fail it whips perfectly into whipped cream, and never disappoints in baked recipes. In my house, we eat primarily south asian style, and coconut milk based curries and soups are regular dishes we enjoy. We are literally quite coo-coo for coconuts 😉

Not only are they delicious, but they’re nutritious too! Coconuts are rich in good fats, which are important for healthy brain and joint function. They also have a very high lauric acid content, which makes them an amazing immune boosting food with the power to fight viruses such as influenza, bronchitis, and the common cold!

Because of the frequency we use coconut milk, buying the organic cans really adds up at the end of the month. In our grocery stores, cans run about $3.99 for 12 oz of coconut milk. For us, that’s about $40-50 a month on coconut milk alone (yikes!).

Making our own coconut milk has proven to be the perfect solution. It costs us about $1 to make a batch of coconut milk at home, and by doing so we avoid the nasty BPA , BPB, and other chemicals found in cans. It’s also extremely easy! We not only save money, but keep our food pure as possible.

Drink immediately or store in the fridge. Should be used in 3-4 days after making for best flavor and texture. Since there are no preservatives or fillers, the "cream" of the coconut milk may separate on the top if stored in the fridge. Just shake or stir before using.

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